Bäcker*in (40-80%)

Role

Full-time

Mid

Other

Logistics

Zürich

40–80%

Closes in 30 days

Requirements

1+ yrs exp

Vocational

EU/EFTA permit

Skills

DeutschkenntnisseQualitätskontrolleTeigzubereitungBackzutatenProduktionsanlagenHygienestandardsBäckerhandwerkRezepturenInventurenLagerverwaltungKörperliche FitnessSicherheitsprüfungen

Languages

German B1

English

Description

Du unterstützt uns dabei, dieses Niveau konsequent zu halten und weiterzuentwickeln. Wenn du deine Leidenschaft für das Bäckerhandwerk mit hohen Qualitätsansprüchen, Eigenverantwortung und einem Blick für das Wesentliche verbindest und Freude daran hast, die besten Croissants Zürichs mitzugestalten, freuen wir uns darauf, dich kennenzulernen.

Responsibilities

Support in maintaining and developing high quality standards.
Production and preparation of baked goods for early morning delivery.
Quality control throughout the production process.
Ensure all products leave the bakery in the correct quantity and quality.
Preparation of doughs, ingredients, and goods for the next day's production.
Management of the goods warehouse and assistance with orders and inventories.
Compliance with hygiene, safety, and quality standards.
Cleaning and maintenance of machines, tools, and production areas.

Requirements

Completed training as a baker/confectioner EFZ is an advantage.
At least 1-2 years of professional experience in a bakery, pastry shop, or professional kitchen.
Experience with doughs, baking ingredients, and bakery machines.
Independent, structured, and efficient working style.
High quality awareness and precise work according to recipes.
Physical resilience and willingness to work nights and weekends.
Reliable, responsible, and team-oriented personality.
Good German or English skills.
Passion for the baking craft and joy in high-quality products.
Mobility for night shifts and ability to reach the workplace independently of public transport (driver's license and own vehicle are an advantage).

Benefits

An open and trusting corporate culture.
25 vacation days per year (at 100% workload).
Support for your professional development.
After 4 years of service with an average workload of at least 80%: 4 weeks of ViBATICAL (paid special leave) for a personally challenging project.
100% discount on coffee drinks.
50% discount on coffee packages, pastries, reusable cups, and Vivi drinks.

Company

Vicafé

Food Production